Chocolate Brownie Cake

On Mondays we watch The Bachelor. And when we watch The Bachelor we eat yummy things and drink wine! Is there any other way? Especially with this season…I had no idea what to make one of those Mondays and while I was scrolling for miles on Instagram I cam across this gem on Williams Sonoma. Chocolate Brownie Cake is exactly what it tastes like. A little less dense like a cake but definitely a brownie. If that doesn’t make much sense now it will when you make it and eat the whole thing! It is a very easy dessert to whip up and will make your fellow Bachelor watchers very happy!

 

Chocolate Brownie Cake

Chocolate Brownie CakeThe secret to this rich brownie cake is good-quality chocolate with a cacao content of at least 70 percent. Here, the recipe calls for dusting the cake with unsweetened cocoa powder, but confectioners’ sugar is also good. For an extra flourish, accompany each slice with a dollop of whipped cream or a handful of fresh berries.

 

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, at room temperature, plus butter for pan
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3/4 cup all-purpose flour
  • 4 oz. good-quality semisweet or bittersweet chocolate, coarsely chopped
  • Unsweetened cocoa powder for dusting

 

Directions:

Preheat an oven to 350°F. Line an 8-inch round cake pan with a piece of aluminum foil, allowing the edge to hang over the pan rim. Using your fingers, lightly butter the foil.

In a large bowl, using an electric mixer, beat the 8 Tbs. butter on medium-high speed until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until well blended. Add the salt and one-third of the flour and beat well. Add the remaining flour in 2 additions, beating well after each addition.

Fill a saucepan or the bottom pan of a double boiler with about 2 inches of water and bring to a bare simmer over medium-low heat. Put the chocolate in a heatproof bowl or in the top of the double boiler and place over but not touching the simmering water. Heat the chocolate, stirring often with a silicone spatula, until melted. Remove from the heat and let cool slightly, 2 to 3 minutes. Add the melted chocolate to the cake batter and beat on medium speed until well blended and creamy.

Pour the batter into the prepared pan, smoothing the surface with the spatula. Bake until the cake is puffed and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let the cake cool completely in the pan.

Using the edges of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or a cake plate and peel off the foil. Turn the cake right side up. Using a fine-mesh sieve, dust the top with cocoa powder, cut into wedges and serve. Serves 8 to 10.

Candy Corn Waffles

Since we moved to our new home the grocery store isn’t just “right down the street” anymore. Which means we eat at home! Which also means I cook three meals a day everyday. I am not the best by any means so I am learning and thought I’d write about my kitchen journey here. Finding something fun and festive to cook and/or bake is now what I do.

Every year when school starts for the kids, the holidays start for me! My mom was huge on the holidays, and I have tried to continue those traditions she started and make some of our own too. Put cooking and holidays in one and I have five happy people in this house!

 I found this recipe for Candy Corn Waffles in Food Network Magazine. I usually use a dry waffle mix so this was a step in a better direction! They were super easy to make and the kids loved them and thought I was amazing for two hours which is a major bonus! If you want a small step into the holidays I’d start here…

 

Ingredients

  • 2 c. flour
  • 2 tbsp. sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 2 eggs
  • 1 1/2 c. milk
  • 5 tbsp. melted shortening
  • 4 tbsp. melted butter
  • orange and yellow food coloring
  • melted white chocolate

Directions

Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk in eggs, milk, melted shortening, and melted butter. Tint half the batter orange and half the batter yellow with food coloring. Preheat a round waffle iron to the lowest setting. Spoon some orange batter into the middle and some yellow batter around it. Cook until just crisp. Separate into triangles and dip the tips in melted white chocolate.

ta-da!

so cutie!


Easy Orange Cake

I love recipes with the word ‘easy’ in them. I also love recipes with the word ‘orange’ in them! So when I stumbled upon this gem, Easy Orange Cake, in Better Homes and Gardens One-Pan Recipes, I knew it was a go.

Most times when I make a citrus cake that has juice in the recipe i can only taste a faint bit of it. This cake, however, is as orange flavored as it gets. No lie! Perfect for after a summer bar-b-que or for breakfast! i love cake for breakfast. No judgment here!

I frosted my Easy Orange Cake with Butter Frosting and sprinkled fresh orange zest, but another option would be a dusting of powdered sugar! So good!

EASY ORANGE CAKE

Ingredients

  •  2 oranges
  • 1 1/3 c. all-purpose flour
  • 2/3 c. granulated sugar
  • 2 tsp. baking powder
  • 1/4 c. milk
  • 1/4 c. butter softened
  • 1 egg
  • 1 tsp. vanilla
  • 1 recipe Butter Frosting or powdered sugar (optional)

Instruction

  1. Preheat oven to 350F. Grease bottom of an 8-inch square baking pan. Line bottom with waxed paper or parchment paper. Grease and lightly flour pan.
  2. Remove 2 tsp. zest and squeeze 1/2 cup juice from oranges. In a medium bowl stir together flour, sugar, and baking powder. Add orange zest and juice, milk, butter, egg, and vanilla. Beat with a mixer on low until combined. Beat on medium for 1 minute. Spread batter in prepared pan.
  3. Bake 25 minutes or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool on wire rack. If desired spread with Butter Frosting or dust with powdered sugar. Makes 8 servings.

Butter Frosting

  • In a medium bowl beat 1/4 cup softened butter with a mixer on medium until smooth. Gradually add 3/4 cup powdered sugar, beating well. Beat in 2 Tbsp. milk and 1/2 tsp. vanilla. Gradually beat in 2 1/2 cups additional powdered sugar. Beat in enough additional milk to reach spreading consistency.

Nutrition Facts

  • PER SERVING 319 cal., 7g fat (4g sat. fat), 42mg chol.,144mg sodium, 62g carb., 1g fiber, 4g pro.

Cool Ranch Doritos

There are two people in this world of ours. Nacho Cheese Doritos lovers and Cool Ranch Doritos lovers. I happen to be a Cool Ranch lover! My mom used to buy the lunch sized bags of chips for our lunches and it was always the BEST day when that shiny blue bag was waiting for me. Surprisingly these chips are super easy to make at home and you probably already have everything to make them! Throw these with a PB&J and some chocolate chip cookies and your back at the fourth grade lunch tables!

Ingredients

  • uncooked small tortillas
  • 2 (1 ounce) packets dry Ranch seasoning
  • 1 tablespoon paprika
  • 1 teaspoon ground garlic
  • 1 teaspoon ground onion
  • 1 teaspoon salt
  • canola oil for frying

Instructions

  1. Heat oil in a dutch oven or deep fryer and heat to 350F. You want about 2 inches of oil minimum.
  2. Cut the uncooked tortillas into wedges, like pizza slices.
  3. In a bowl, mix together the ranch seasoning, paprika, garlic, onion, and salt. The seasoning works best super fine, so you can pulse in a blender if you would like, but its optional and I didn’t.
  4. Working in batches, fry the tortillas until crispy, about 3 minutes per batch. I used tongs to press the tortillas down one at a time to let some of the air out, otherwise they can puff up very easily. Be careful with this step because the oil can bubble up.
  5. Place the fried tortillas on a paper towel lined plate and sprinkle with seasoning. Toss to combine, then sprinkle the flip side. You want to do this right after removing from the oil. Allow to cool.
  6. Repeat with the rest of the tortillas. This will make quite a bit of tortillas for the amount of seasoning.
  7. Store chips in an airtight container for up to two weeks. Enjoy!