Tag Archives: Vinegar

Crazy Chocolate Cake

I have been making this particular chocolate cake for as long as I can remember; at least since I was in middle school.

Gyoza 026

 

I am not entirely sure where it came from but I believe it has been around for many many years.  If you are looking for a great recipe to teach a child try this one. It mixes easy in one bowl and is pretty forgiving.  The frosting is pretty simple as well.  The benefit is no box is necessary.

crazy chocolate cake 004 crazy chocolate cake 006 crazy chocolate cake 007 crazy chocolate cake 008 crazy chocolate cake 009 crazy chocolate cake 011 crazy chocolate cake 014 crazy chocolate cake 015 crazy chocolate cake 017 crazy chocolate cake 019 crazy chocolate cake 020 crazy chocolate cake 025

If your house is anything like mine, any given night an impromptu dinner party can happen.  I am pretty sure the majority of people out there like a little something sweet to have after dinner. I believe it is always a good idea to have a few recipes in your back pocket for such an event.  It also helps if the recipe has everyday ingredients you probably already have on hand. It doesn’t take long to put together or bake.  I think the longest part of the process is waiting for it to cool. I know be impatient; I  have even served it slightly warm.

You know when you go to someones house for dinner and you are asked to bring the dessert.  Even though you are full everyone still wants to at least sample it. The host insists you bring the leftovers home.  Well I have not been asked to bring this one home.

This delicious cake meets all of the requirements I listed above; plus it travels well.

 

Crazy Chocolate Cake

Bake at 350’ for about 25-30 minutes – Cool completely before frosting

You can leave in the pan or remove and plate

1½ cup flour

1 cup sugar

1 tsp baking soda

3 Tbs cocoa

½ cup vegetable oil

1 Tbs vinegar

1 tsp vanilla

1 cup milk

Add all ingredients in a bowl and mix well.  Spray a 9×9 pan or similar.  This makes one small cake I tried doubling it but I didn’t care for the way it came out.  It is so easy to throw together if you want to make a layer cake just add ingredients to the same bowl.

 

Buttercream frosting

1 stick of softened butter

1 tsp vanilla

2 1/2 cups confectioners’ sugar

If too thick to spread add a dash or two of milk

In a mixing bowl add all the ingredients turn on the mixer on medium until all combined about 3 minutes.  You may need to scrape down the sides of the bowl.

My nemesis – the hard boiled egg white chocolate chip craisin cookies

Who would ever think that they would be taken down a few pegs by a hard boiled egg?

My eggs are not pretty so I thought I would share a picture of one of my Orchids

My eggs are not pretty so I thought I would share a picture of one of my Orchids

If I were ever on Iron Chef or Chopped and the secret ingredient was an egg that you had to have at least one be hardboiled in some form or fashion per dish. I would be chopped first round and it would be the biggest Iron Chef upset bar none. It’s not that I can’t cook them so they come out perfect which I can; they come out yellow, no brown rings (overcooked) or still semi raw but they are golden yellow as they should be. I for some strange bizarre reason cannot peel the damn things without making a complete and utter mess of the kitchen, the sink and worst of all the poor little egg. I have tried adding vinegar, salt separately and together.  I have tried peeling the cold, warm, hot. under water without water and even with a spoon.  Nothing works for me.

I have seen many deviled eggs in my days, not a huge fan of eating them but when I see them at parties and cookouts; trust me I look to see if the whites are a beaten up as mine when I am done with them. I have a couple of theories on this. Either everyone else has mastered the process and I am destined to never be included in that crowd OR they make twice as many as they need and only show off the pretty ones. Earlier this week I made 5 hardboiled eggs; my guys love deviled eggs which is the only reason I keep making them. I only had two that were worthy of going out in public, thankfully the guys just throw them in their mouths and don’t bat an eye at them. One was SO pathetic that there was no way that it could even be turned into a devil, that one I ended up cutting up and threw it on my salad that I made for my lunch.  I usually post a picture or two but I am embarrassed to show off my ineptitude with hardboild eggs.

My deviled eggs are traditional – a little bit of white vinegar, some dry mustard and some mayo, a little salt and white pepper Mix well and I put that into a zip loc bagie, clip a corner and fill the eggs.  Sprinkle a little paprika et voila.

Cookies 007Cookies 012

Since I didn’t take pictures of the eggs I thought I would share something that I know is yummy and looks good to boot.

1 Cup softened unsalted butter (not melted)

1 Cup packed brown sugar

1/2 Cup Sugar

Cream the above –  Beat in

2 Eggs

1 tsp Vanilla

Combine the below

1 1/2 Cup Flour

1 Tsp Baking Powder

1/4 tsp Salt

Stir in

3 Cups old fashioned oats

Add a bag of white chocolate

and a 10 oz bag of craisins

either spray a sheet pan or cookie sheet or use a silpat – drop by spoonfuls onto sheet and bake at 350′ for 10-12 minutes – do not over cook, let set on the sheet for a minute or two ENJOY!