You know, sometimes you just want chocolate. I mean, you really, really, really want chocolate. It’s like it’s the only thing you can think about. I had that craving and I bought a box of special dark cocoa just so I could make this cake.
I have always loved cherry cordials. To me, there is nothing tastier than cherries and chocolate. They just seem to compliment each other so well. When I decided to make this cake special, I thought using cherry preserves as filling would be exactly what I was looking for, and I was right, it was perfect. I used regular cherry preserves, not the famous sour cherries, they just would have soaked into the cake and made a chocolatety mess.
The secret to this cake is its velvety frosting, made with melted butter, dark cocoa, and rum flavoring. It really sets off the cherries in the cake. You could use brandy flavoring if you don’t have rum.
I have been on an Asian kick lately, so when I made fried rice last night, I had extra ginger. I also bought carrots yesterday, hey, they’re good for your eyes, right? I also have a jar almost full of sesame seeds. Sounds like Carrot Ginger Sesame Drop Cookies, yes?
Today, Spane and I are going to Mass on the Grass at our local Catholic church, Holy Family in Glendale, California. Everyone has been asked to bring a dish, whether it be a side, or dessert. Even though it is still hot, I could not resist turning on my oven for cookies.
We, therefore, the Representatives of the united States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and by Authority of the good People of these Colonies, solemnly publish and declare, That these United Colonies are, and of Right ought to be Free and Independent States;
This morning, when I was out looking for what to make for dinner, I was at the local Armenian store and came across Wafel torte, my favorite start to making a no-bake cake. Not only was it no-bake, it was rectangular and there were boxes of strawberries and blueberries on the counter. I was excited to be making a cake for the 4th after all.
I put condensed milk and Nutella in the layers of the cake, made a sour cream buttercream to top it, and Spane helped me decorate it. He also helped take the pictures, and contributed his necklace that hums the Star Spangled Banner – it’s very annoying.
Yes, I know that Red Velvet Cake is all over the place, and mostly nasty, truly horrific. When Red Velvet cake became popular all over the country, short cuts were made, and what resulted was a dense, flavorless cake, with a greasy shortening “cream cheese” frosting, that I am sure was made with cream cheese flavoring, and nary a bit of real cream cheese. I make a real Red Velvet Cake, that uses real cream cheese, cake flour, and vinegar/baking soda leavener.
Anyone who reads this blog knows that I just can’t make an ordinary anything, I always have to umph it up a bit, and this cake was no exception. Instead of using white vinegar, I used Balsamic vinegar. I also used a Mocha frosting instead of the traditional cream cheese frosting. It was a real hit.
On one of my recent sojourns to the local grocery store, I found dried kiwi fruit. I immediately thought they would make a great decoration for St. Patrick’s Day cupcakes. When I brought Cheesecake Stuffed Chocolate Dipped Strawberries for my son’s third grade class field trip, one of the girls requested I make cupcakes the next time I brought a treat for the class. So, I’m making mini lime cupcakes with kiwi for Friday since St. Patrick’s day is on Saturday.
I had planned on making these Thursday evening, but decided to do them this morning. Why? Well, let me first say that I love my son’s curiosity and inventiveness. Yesterday, he was tinkering with the alarm clock and mistakenly set the clock ahead four hours. When I got up at what I thought was seven o’clock and drank coffee, it was not until I looked at the cable box that I realized it was only three o’clock. Since I had already had a half a cup of coffee, it was too late to try to go back to sleep, so I’m making cupcakes.
I had a dream, yes I had a dream. I dreamed of cupcakes with blue butter cream frosting.
I’m not much of a cupcake person, but they are nice if you’ve got a lot of kids. They are easy because you don’t really need a plate, and you don’t need a knife, and you don’t have to worry about someone saying their piece of cake is too small or too big. All the cupcakes are the same size.
Usually, I make a butter cake, similar to a 1234 cake, but it makes a three layer cake, and that was just too much for cupcakes. I know that a regular box of cake mix makes enough for cupcakes, but I don’t like things that come in a box. So I made my own box cake with fresh ingredients.