Cake!! Chocolate Cake!

I made this cake at 9:30 pm. It was baked and eaten by 10:40. I ate it by myself. #relapse. 

C'est la vie. I love it. Chocolate Applesauce Cake modified from All Recipes

I'm recommending this cake for 2 reasons.

1. It's light, MOIST, and super fluffy. mmmm!
2. I love the applesauce! It's half the fat of a normal cake!

Okay, it's still chocolate cake but if i'm going to eat 1/4th of 1/2 of a chocolate cake I am going to find reasons to rationalize that what i'm doing is okay. For all the super chocolate lovers... add another tablespoon of cocoa powder. There's no need for icing by sprinkling the chocolate chips right onto the uncooked batter.


Chocolate Applesauce Cake!

Ingredients
2 cups unbleached all purpose flour
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup plus 2 tablespoons white sugar
2 eggs
2 teaspoons vanilla extract
2 cups unsweetened applesauce
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Grease and flour a 9 x 13 pan (or large round cake pan). Sift together the flour, cocoa, baking soda, and salt in a bowl. Set aside. 

In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce. 

Pour the batter into the baking pan. Sprinkle with chocolate chips. Bake at 350 for 35 minutes or until a toothpick comes out clean. Cool the pan on a wire rack.

Notes: i'm currently making that Sweet Potato and Carrot Puree i mentioned earlier. #mouthwatering

Double Chocolate Cookies.

Sometimes I wonder when i learned to deal with stress by baking. Maybe it was when my parents decided to ground me for 2 months and forbid me to see my friends/boyfriend. That was probably it, nothing to do but bake and eat. That. must. be. it. Thanks Mom and Dad. I guess it's healthier than some other popular alternatives. 

At 11 p.m last night, I climbed out of bed and started baking Giada's, 'Double Espresso Chocolate Cookies'. I realized that three ingredients in this cookie were just going to further my frustration when my sleep was inhibited in 2 hours time: Espresso Beans, Chocolate, and Sugar. I could never deprive myself of actual Chocolate/Sugar (in my case honey granules), so 'good-bye' espresso beans.

A la... Chocolate Cookies. These things are like brownies but cookies. My little sister makes great ones. Mine can't compare, it must be that silpat (if you have it-use it). Ignore my lack of cleanliness, as well as the absence of real spatula's/spoons.

Melt the chocolate and butter over a double broiler. Be careful not to get any water in the bowl as the chocolate will sometimes curdle -yuck. It should be glossy and smooth. (notice my awesome spoon i'm  baking with)

 Then in two separate bowls mix the dry and wet.

add the dry into the wet in 3 parts.

Then fold in your melted chocolate.

Try not to eat all of the batter at this point.

Scoop in 1/4 cup amounts on a cookie sheet (it will make about six this way). I wanted mine smaller but they thin out/crisp up better in 1/4 cup increments. Bake for 18-20 minutes until the tops 'crack'.

I feel better now mom.

Chocolate Espresso Cookies

Ingredients

• 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup dark chocolate-covered espresso beans
• 1 cup flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup sugar
• 2 eggs, at room temperature
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)

Directions

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.

In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.

In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.

In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.

The best Chocolate Cake. Strawberries. Meringue

In 23 years of living i've realized, finally, that if you are good enough, smart enough, powerful enough, or funny enough, your 'talent' will be spoken for or speak for itself. For instance, when i was home, i found myself reading my little brothers 7th grade yearbook. It seemed to me that according to a lot of girls and boys, my brother was nice, funny, and smart. Not once have i ever heard him say these things yet i completely agree. 

My feeling is that this is also true for this Chocolate Cupcake with Chocolate Meringue Icing. Just - look. at. it. This is a chocolate cake recipe to remember. 

Chocolate.Cake. Strawberries. 

2 sticks butter

2 cups water

pinch of salt

1/2 cup cocoa powder

1/4 cup crème fraiche or sour cream

1 3/4 cups flour

2 cups sugar

1 tsps baking soda

2 eggs (3 eggs for taller, cakier cupcakes)

1) Place butter, water and salt in a microwave-safe dish and heat on high for 1 minute or melt in a

saucepot. Remove and stir until all the butter is melted in the water. Whisk in the cocoa powder

and set aside.

2) In a large bowl, whisk together the flour, sugar and baking soda.

3) Using a wooden spoon, add the butter mixture to the flour and stir until just incorporated.

4) Whisk in the eggs and stir until well incorporated. Add the crème fraiche and mix until no

streaks remain.

5) Pour into parchment-paper lined pans. This recipe makes about 2 dozen cupcakes.

6) Bake at 350 for 20 minutes.

Cocoa. Meringue. Icing.

3 egg whites

3 tablespoons sugar

1 tablespoon cocoa powder

1 pack small strawberries

1) Place egg whites in a double broiler over low heat. Warm egg whites through and add sugar, whisk until melted through. 

2) Remove the egg whites from the heat and add to stand mixer when cool. 

3) Whisk until soft peaks form and add the cocoa powder

4) Once you have stiff peaks remove and add to a piping bag. 

5) Pipe onto cupcakes and top with strawberry.