Beatty's Chocolate Cake

I’m finally back. Still nursing a slight headache but the Barefoot Bloggers recipe that I missed is helping me get back on track. You know chocolate therapy! This last recipe of the month was picked by Mary of Passionate Perseverance. Mary chose Beatty’s Chocolate Cake which can be found in Barefoot Contessa at Home or at the bottom of this post. This cake is out of this world. It will now be my go to chocolate cake recipe. My one and only complaint is that the espresso was a bit too much. I will reduce the amount next time but definitely keep it in. The comment to the side of the cookbook recipe states to make sure you use two 8 inch by 2 inch cake pans or the batter will run over. I used three 9 inch pans and I was very happy with the appearance of the cake and had no oven fires to put out. Yummy cake! Thank you Mary for choosing this recipe. Don’t know what Barefoot Bloggers are? Click here Barefoot Bloggers.

Ina’s Recipe:

Ingredients

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

OOPS

Hey All,
I'm missing the Barefoot Bloggers post today. I spent most of the evening in the ER(Ocular Migraine) and was left with no time or desire to bake. I'll post again Friday or Saturday.

Happy Cooking!

Zucchini Rice Casserole

When I was a kid my mom made only one casserole, which I still remember. She continues to make it and so do I. It’s always a hit and always yummy. There is a bit of prep work but with our modern kitchen conveniences it makes short work of it. This casserole is my go to meal whenever I want to bring a meal to someone, as we did this week for our sweet neighbor who had her second baby a few weeks ago. I make this because I can leave it unbaked and then the family can either bake it then or freeze it to eat later. The recipe comes from my mom’s 1974 Southern living Casseroles Cookbook. I’ll give my adapted version that is 35 years in the making. OH, and by the way I remember her telling us she was making this for the first time. She had a small mutiny on her hands…until we all tasted it.

Zucchini Rice Casserole

Adapted from Southern Livings Casseroles Cookbook.

Circa 1974

Ingredients:

This will make two casseroles. So if you don’t want to give or freeze one then cut the recipe in half.

• 3 C cooked rice
• 2 Lbs. Ground beef, I’ve used ground turkey and it tastes the same.
• 1 onion
• Lots of Oregano, I use fresh.
• Salt/Pepper
  
• 6 large zucchini, sliced
• 2 large tubs or large curd cottage cheese
• 4 Cans of cream of mushroom soup
• Breadcrumbs

Directions:

• Cook rice. I actually cook mine in the microwave so that I can reduce my amount of prep time.
• While the rice is cooking brown the beef with the onion and oregano and set-aside until the rice if done cooking.

• Wash, cut and cook the zucchini. Leave it a bit al dente as it will bake again and you don’t want it mushy. Again, I use the microwave to do this step.
• While the zucchini is cooking mix the beef and rice together. I just dump the rice into the cooling pan with the beef.

After the zucchini is cooked it's time to start layering the casserole.

Here is the order:

• ½ of the zucchini
• Rice/beef mixture
• Cottage cheese
• Zucchini
• Cream of mushroom soup
• Breadcrumbs
  

Bake at 350 for 35 to 40 minutes.

Time to eat! YUM!

Eggplant Dip

Here is a recipe for a fast, easy and basically healthy dip. Well that’s my story and I’m sticking to it. I love to have this dip on my sandwiches, pizza, veggies and of course with chips.

Ingredients:

Eggplant

Onion

Garlic

Olive Oil

Paprika

Salt

Pepper

Directions:

Slice eggplant into rounds salt one side and let it rest for 10 minute.

Flip the rounds onto a paper towel and repeat the salting process on this side.

Flip and pat the eggplant dry.

Sauté the eggplant until just barely tender.

Sauté the onion until caramelized.

Add the garlic and cook it with the onion for the last few minutes.

Put everything into your food processor and pulse until it reaches a smooth, even, almost creamy consistency.

Add salt pepper and paprika to taste and pulse to combine.

Marshmallow Muffins

Today a friend of ours is celebrating the birthday of her son, James, who died at birth. James touched the lives of his family very deeply and they are forever changed. James taught his family to remember how precious life is and enjoy each and every moment of it. James has also touched me. I can’t stop thinking about him and how wonderful it is that he is giving the gift of inspiration and endless love to so many. Many people live for decades and never touch anyone the way James has. I am inspired by him and by the strength and grace of his family.

As I spend my day thinking about them. I wonder what balloons his brothers and sister will pick to give to him today and I wish that I could find some small way to let his mom know that I’m thinking about them. The only thing that I could come up with is to bake a small treat for them. I will see his mom at the gym in the morning and I don’t want to burden her with refrigeration or a big messy cake so I’m going with Marshmallow Muffins. They can be packaged neatly and transported without a mess.

With that I leave you with this recipe and a BIG Happy Birthday James!

Marshmallow Muffins

From “Chocolate” cookbook

Ingredients:

• 5 tbsp Butter
• 2 Cups All-purpose Flour
• 6 tbsp unsweetened Cocoa
• 3 tsp Baking Powder
• 6 tbsp Sugar
• 1/ C Milk Chocolate Chips
• ¼ C mini Marshmallows
• 1 egg, Beaten
• 1 ¼ c Milk

Directions:

• Preheat oven to 375 degrees.
• Line a 12-cup muffin pan with papers.
• Melt Butter in a saucepan, I use the microwave.
• Sift flour, cocoa, and baking powder together in a large bowl.
• Stir in sugar, chocolate chips and marshmallows until thoroughly mixed.
• Whisk the egg; milk and melted butter together in a separate bowl then gently stir into the flour to form a stiff batter.
• Divide the batter evenly among the lined muffin tin.
• Bake for 20-25 minutes until well risen.
• Cool for 5 minutes before removing from the pan then allow them to cool completely on a wire rack.

Birthday Cake Ina Style

It’s Barefoot Bloggers time. Barefoot Bloggers are a community of bloggers that get together twice monthly to make, eat and post about Ina Graten’s recipes. Today’s recipe was chosen by Susy of Everyday Gourmet. Susy chose Birthday Sheet Cake. Happy Birthday to Susy, who will be celebrating a birthday this month.

I followed the recipe to the letter with the exception of halving it. We will be celebrating my husband’s birthday on Sunday and frankly it’s just too much cake for me. Can you hear the sound of the button on my pants popping? If not, have no fear you’ll get to hear yours after you eat this cake. Holy Smokey's the calories in this cake are outrageous. It is yummy and chocolaty so if you put in an extra day at the gym treat yourself to this cake.

Oh and it’s messy!

Here is Ina’s recipe.

Ingredients

For the cake:nocoupons

• 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
• 3 cups sugar
• 6 extra-large eggs, at room temperature
• 8 ounces (about 1 cup) sour cream, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 lemon, zested
• 3 cups all-purpose flour
• 1/3 cup cornstarch
• 1 teaspoon kosher salt
• 1 teaspoon baking soda

For the frosting:nocoupons

• 24 ounces semisweet chocolate chips
• 1 1/2 cups heavy cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon pure vanilla extract
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• Chocolate candies for decorating (recommended: M&M's)

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping

down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.

Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.

Leftovers Lasagna?

After a small impromptu BBQ this weekend we found ourselves with too many leftovers. With some of the leftover corn on the cob we made delicious lasagna. It took almost no time to cook and was such a great way to change up the leftovers.

Ingredients:

Grilled Corn on the Cob, removed from cob

Ricotta cheese

Mozzarella Cheese

Onion

Spinach

Lasagna noodles, cooked until slightly tender

Sweet Italian Sausage

Salt/pepper

1 egg

1 can of chopped tomatoes

Fresh Parsley

Directions:

Combine Corn, onion and salt and pepper and allow to sit for at least an hour in the refrigerator.

Sauté onions and sausage until the sausage is no longer pink. Add the tomatoes and parsley, simmer until the pasta is ready.

Mix ricotta, egg, mozzarella, salt and pepper until combined.

Layer in casserole dish as follows. Pasta, corn mix, cheese mix then another layer of pasta. Repeat this process until the cheese and corn are all in the dish. Then layer spinach and mozzarella cheese topping with the sausage tomato mix.

Bake at 350 for about 45 mins.

Let it rest for about 10 mins then serve.