Tag Archives: dessert

The Easiest Chocolate Cake You’ll Ever Make

Ever since I started following blogs, especially cooking blogs, I’ve discovered some incredibly creative bloggers with amazing recipes that I never in a million years would have come up with on my own. That’s what I love about the blogging community. And this post contains the easiest, yummiest, most creative recipe I have yet to come across. This little beauty comes from Katie at Chocolate Covered Katie.

Have you ever found yourself hit by an intense craving for chocolate at 10 o’clock at night (or at least after you’ve already changed into your comfy clothes and nothing short of a fire is going to make you leave your house)? But alas, you don’t have ice cream, cookies, or candy of any kind in your kitchen. Yep, been there, done that. And until now, you just had to ignore it. But not anymore! I present to you One Minute chocolate Cake! This recipe can be vegan, gluten free, sugar free, and/or fat free if you so choose. See the original recipe if you want it to be made one of the above ways. I already had all 9 of these ingredients on hand, even though I don’t bake very often. So chances are good you do as well!

You’ll Need

1 tablespoon plus 2 tsp cocoa powder

3 tablespoons flour

1/8 tsp salt

3 tsp sugar

1/4 tsp baking powder

1 tablespoon coconut oil or vegetable oil

3 tablespoons milk

1/4 tsp pure vanilla extract

1. in a bowl, combine all the dry ingredients and mix very well

2. Add the wet ingredients and stir

Now here’s the beauty of this recipe…

3. Transfer the batter to a small microwaveable dish (even a coffee mug will work). If you don’t want to eat it out of this container, grease the dish first.

4. Microwave the cake for 30-40 seconds. Seriously, that’s it! The cake is delicious, hot, and moist. it’s almost like a really easy imitation souffle.

The first time I made this recipe, I followed the recipe exactly. The second time I made it, two things happened:

1. I decided to try substituting 1 Tbs of agave syrup for the regular sugar because it’s a low glycemic index food (meaning your body absorbs it slowly, minimizing blood sugar spikes) and because it’s sweeter than table sugar, so you can use less of it. It worked!

2. I was going too fast and forgot to mix the dry ingredients together before adding the wet ones. I figured I’d see what happened instead of wasting the ingredients and starting over. Luckily, it turned out exactly the same as last time. So there’s one less step you have to follow!

3. Also, adding chocolate chips makes this kind of like a molten chocolate cake

Enjoy!

XO,
V

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Filed under Recipes by Vanessa

Anniversary Cinnamon Rolls

I’ve got a confession….I’m not a baker. While I enjoy eating baked goods, I’ve never been one to just whip stuff up off the cuff. But that doesn’t mean I can’t bake. I’m a firm believer in “If you have a recipe, you can make it.”

Anyone can cook (or bake, as the case may be.)

Just ask Remy the rat. (I love Pixar. And Ratatouille was right up my alley! It’s French. It’s cooking. It’s Pixar. IT’S PERFECT!)

My Busha (Polish slang for “grandmother,” don’t say I never taught ya nothin!) makes phenomenal cinnamon rolls. This is not her recipe. I’m not allowed to give away secret family recipes all willy nilly. I’m not that Baked Beans dog.

These cinnamon rolls were really good though. The dough was soft and yeasty…(what a terrible word!) and slightly sweet from my extra special secret ingredient. You guessed it! Vanilla Bean Paste. Go out and track some down. It will change your life!

So there is a significant lack of “step-by-step” photos and that is because…dough is messy. I didn’t feel like messing with my camera and then getting dirty again and then grabbing my camera…ad nauseam. But I got the money shot!

Before Icing

So how do you make such fluffy, delicious, cinnamon-sugar filled puffs of Heaven?

Not Grandma’s Cinnamon Rolls

Serves you… and maybe someone you care about

  • 2 (.25 ounce) packages active dry yeast
  • 1/3 cup sugar
  • 2 cups warm water
  • 1 tablespoon salt
  • 6 1/2 cups all-purpose flour
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 heaping tablespoon vanilla paste

    Filling

  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  •  generous helping of ground cinnamon

    Icing

  • powdered sugar
  • vanilla extract (optional)
  • milk
***This makes quite a few cinnamon rolls, depending on how well you roll out your dough…If you don’t want delicious carby-goodness haunting your house or your waistline for weeks then I’d recommend that you half the recipe. AAAAND I’m not giving you exact measurements for the icing because I am not going to tell you how much icing you are allowed to have. Go crazy!***
Additional Recipe Notes:
-Prepare to get messy.
-This is a time consuming recipe. DO NOT start this thinking it will take an hour. You have to let the dough rise for 40 minutes TWICE. And that is BEFORE baking even comes into play.
-Also, if you don’t have a silpat or large cutting board, SCRUB your countertop or wherever you will be rolling out your dough. Seems like common knowledge but I’d rather hedge my bets.
-If you don’t have a mixer (stand or handheld will work) then make sure you have a whisk, a strong Hercules-type whisk. Otherwise your dough won’t reach the right consistency and with this recipe it’s all about the consistency.
Ok enough jibberjabbering, let’s get to work.
1. Combine yeast, warm water, and sugar until dissolved. Add salt and 2 cups of flour. Whisk (or beat) until combined. Add eggs, oil, vanilla paste and whisk some more. Stir in the rest of the flour (I recommend 1/2 cup to a cup at a time depending on your forearm strength)
Whisk it (or start using your hands) until the dough has pulled together.
2. Once your dough is well combined and has pulled together, lightly flour your work surface and knead it. It should take anywhere from 3-6 minutes…again depending on your forearm strength. Once dough is elastic, roll into a ball, rub lightly in oil and place into a lightly oiled bowl. Cover with a damp cloth and set it in a warm place to rise for 40 minutes.
Go read a book, watch a TV show, or put powdered sugar on your dog’s face to give the impression that he has a slight problem…Guess which one I did.
3. 40 minutes later your dough should have doubled in size. Resist the urge to grab it and run around yelling “It’s ALIIIIVEEEE!!!!”
I’m not saying that’s what I did. I’m saying it’s what you shouldn’t do…
So now you’ve got this HUGE ball O’Dough. Time to punch it down and roll out (like Ludacris! I hummed this to myself while I rolled out the dough. No shame.) At this point, if you’re like me, you’ll realize you don’t have a rolling pin. But again, I’m MacGuyver in the kitchen. Grab an empty marinara glass jar (Prego, Newman’s Own, Ragu etc) and get to it!
I divided the dough in half so it was easier to manage. On a lightly floured surface fight with roll out your dough.
Once you get your dough to a reasonable rectangle shape, use a butter knife and slice it into 6 long strips. (Repeat with the remaining dough)
4. You should have 12 dough strips and depending on the length you might want to cut some of them in half (unless you have already halved the recipe) or if you like cinnamon rolls the size of small countries then you will just disregard that remark.
Melt the butter in a bowl, using a spoon (or pastry brush, if you’re fancy) coat each “dough strip.” In a separate bowl mix together the brown sugar, white sugar and cinnamon. Spoon on a generous amount to each dough strip (the name stuck) so that each has a good amount of filling. (If you need to whip up more filling, it’s just equal parts brown and white sugar with a generous amount of cinnamon)
5. Preheat your oven to 350 degrees. Roll up the dough strips. Place onto a 9×13 oiled baking dish. Cover with damp cloth and let rise again for another 40 minutes. They will double in volume again and look like this!
6. Pop those bad boys into the oven for 25-30 minutes until golden delicious!

What can you accomplish in 25-30 minutes? I think we all know what I did…

7. Once rolls have finished baking it’s time to ice them. Add less than a 1/4 cup of milk (and vanilla extract) to a bowl and add one heaping tablespoon of powdered sugar at a time, while whisking. The mixture will begin to thicken and that is when you know you’ve struck gold. Slather it on your rolls and enjoy!
These were my anniversary gift to Military Man. He LOVED them. I figure if the guy buys me All Clad…he deserves some cinnamon rolls from scratch!
Have a great rest of your week!
-Brittany

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Filed under Gratuitous Boo, Recipes by Brittany