Mexican Chocolate Cake with Marscarpone Frosting

This recipe makes 2 (8-inch)  frosted cakes.

For the cake:

1 cup unsweetened cocoa
2 3/4 cups flour
1 1/4 cups sugar
1 cup packed brown sugar
1 1/2 Tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups whole milk
1/2 cup olive oil
1/2 cup vegetable oil
2 eggs
2 Tablespoons balsamic vinegar
1 1/2 Tablespoons vanilla

Put all of the dry ingredients in a large bowl.

Add all of the liquid ingredients.

Mix until smooth.  How gorgeous is this batter?  It is almost black.  Yum.

Spray two 8-inch pans with cooking spray.  Put a piece of parchment on the bottom of the pan and spray again.  Here is the best tip I have ever learned.  To get even and flat cakes, take two strips of old towel and dampen them.  Wrap them around the outside of the cake pans.  Your cakes will come out completely level.  I did not believe it until I saw it for myself.

Pour the batter into the cake pans.  Bake in a preheated 350 degree oven for about 45 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes.  Turn them out and let cool completely.

For the frosting:

1 (8-ounce) tub of mascarpone cheese
1 Tablespoon cinnamon
2 teaspoons vanilla
1 cup powdered sugar
pinch of salt
2 cups heavy cream

Whip the heavy cream until stiff peaks form.  In another bowl, whisk together the mascarpone, cinnamon, vanilla, salt, and sugar.  Gently fold the whipped cream into the cheese mixture.

Use half of the frosting and cover the top of your cake.

Sprinkle cinnamon on top for garnish.

This cake is moist, flavorful, and delicious.  A perfect ending for a Mexican feast or something to bring to a Cinco de Mayo party.

Carly's Favorite Frosting

FORMULA:

• 5 Tablespoons Flour
• 1 cup Milk
• 1 teaspoon Vanilla
• 1 cup Butter
• 1 cup Granulated Sugar (not Powdered Sugar!)

PROCESS:

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Brazilian Lemonade

FORMULA:     

2 limes

 3 c. cold water

½ c. sugar

3 Tbl. sweetened condensed milk

PROCESS:

Wash limes and warm in the microwave for 10 seconds to get juices flowing.  Cut off a small slice from each end, then chunk into eight pieces.  Place in blender, squeezing slightly to release juice.  Add water, sugar, and milk.  Cover and pulse for a few seconds to mix and roughly chop limes.  Strain and serve over ice.  Makes about four cups. 

Parker House Rolls

I found these at The Pioneer Woman blog.  So easy and tasty.


FORMULA:


4 cups Whole Milk
2 sticks 1 Cup Butter
1 cup Sugar
4-½ teaspoons Active Dry Yeast
8 cups All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
1 cup (additional) All-purpose Flour
2 sticks Melted Butter (additional)

PROCESS:

Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.

Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.

After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)

Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.

Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.

Bake for 15 minutes. Remove and serve immediately!

Easy Slow-Cooker Pork Tacos

I'm always look for a good slow-cooker recipe that doesn't call for a can of "Cream of ..."  I adapted this from a Serious Eats recipe.

FORMULA:

3 tablespoons packed brown sugar
1 tablespoon ground coriander
1/3 cup cider vinegar
Kosher salt
1 pound pork butt
1 carrot
2 cloves garlic, peeled
1 medium onion, quartered
3 tablespoons bottled or homemade barbecue sauce
1 chipotle pepper from a can of chipotles in adobo sauce, minced, plus extra sauce

 
PROCESS:
 
Mix together brown sugar, ground coriander, vinegar and 1 ½ tablespoons salt in bowl large enough to fit pork. Add pork, toss to combine, and cover with plastic wrap. Refrigerate overnight.

Add half of carrot, garlic, and onion to bottom of slow cooker. Add pork and 2 tablespoons juice from marinade. Pour ½ cup water over pork. Cook on high for 4 hours or low for about 8 hours. Pork should be very tender and shred easily. Transfer to bowl, leaving vegetables behind. Shred with two forks. Add ½ teaspoon salt, three tablespoons broth, and barbecue sauce. Stir in minced chipotle and adobo sauce to taste. Season to taste with salt.

Baked Falafel

I found this recipe on Chow Vegan.  It was a great week-night meal and Oliver liked it too.

FORMULA:

1 15 ounce can garbanzo beans

1 small onion, finely chopped

2-3 garlic cloves, finely chopped

3 tablespoons fresh parsley, chopped

1 tablespoon fresh cilantro, chopped

1 teaspoon lemon juice

1 teaspoon olive oil

1 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon dried red pepper flakes

2 tablespoons flour

1 teaspoon baking powder

Salt and pepper to taste


PROCESS:
Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Cashew Chicken

This is a good, quick weeknight meal...and a bonus is that it is pretty healthy.

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FORMULA:

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4 chicken breast halves, diced

3 tbsp soy sauce, divided

1 tbsp cooking sherry

1 tbsp corn starch

2 tsp sugar

1 tsp white vinegar

¼ cup oil

1 tsp red pepper flakes

3 green onions, sliced diagonally

2 cloves garlic, minced (about 1 tsp of jarred minced garlic)

¼-½ cup cashews, unsalted

toasted sesame seeds

hot cooked rice (we used brown)

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PROCESS:

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In a medium bowl, combine 1 tablespoon soy sauce with the cooking sherry. Cut chicken into bite-sized cubes, about 1/2 inch, and place chicken pieces in soy sauce/sherry mixture. Let it sit while you prepare the other ingredients.

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In a small bowl, whisk remaining 2 tablespoons soy sauce, corn starch, sugar, and vinegar until well combined. Set aside. Slice the green onions, and measure out the red pepper flakes and minced garlic.

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Heat oil in a wok over high heat. (Make sure it is very very hot. I didn't have mine hot enough and my chicken didn't turn out brown and crispy on the outside like it should have. Hot hot hot!) Add red pepper flakes and stir for 10 seconds. Add chicken all at once - it will sizzle and spatter quite a bit in the hot oil - stir quickly to brown all sides of chicken. Cook for 2 minutes until chicken is browned on all sides. Remove chicken from wok. Add sliced green onions and garlic and cook, stirring frequently, until onions are slightly cooked (about 1 minute). Return chicken to wok. Slowly pour in reserved corn starch sauce, stir to coat. Continue cooking on high, stirring constantly, for 2 minutes, until chicken is cooked through and sauce thickens. Remove from heat, stir in cashews. Serve over hot cooked rice with toasted sesame seeds on top.