To have your cake and eat it too.
Especially if it’s chocolate.
Yes, that is a potato. It’s from the farm on our campus. 😀
Math does not come naturally to me.
How did I get through calculus?
I memorized my way out of it…the different question types…and predicted which ones would be on the exams.
Not natural at all.
Unlike the equation above, the answer of which is…brownie crisp!
If you make peach crisp in August, apple crisp in November, then naturally you would make brownie crisp in February.
It makes a lot of sense, doesn’t it?
The honey in the oatmeal topping cuts through the chocolatey-ness like a ray of warmth and I think you would enjoy the textural contrast between the tender/gooey brownie and the crisp/crunchy topping also.
My only regret?
I didn’t have vanilla ice cream. 😦
makes a 9×9 square pan
for the topping:
1 c. oats
1/3 c. flour
1/4 c. butter, melted
3 Tbsp. honey
1/4 tsp. cinnamon
for the brownie:
1/2 c. butter
2/3 c. chocolate chips or 4 oz. semisweet chocolate
1 c. sugar
1 large egg
1/8 tsp. salt
1/2 tsp. vanilla
1/4 tsp. dried instant coffee powder
1/4 c. unsweetened cocoa powder
2/3 c. flour
1. Preheat oven to 350 degrees F.
2. To prepare the topping, combine everything and mix until beginning to clump together. Set aside.(sidenote: I think this mixture would be great baked on its own and eaten as granola)
3. To prepare the brownie, melt butter and chocolate together in a double broiler or a bowl over a pot of simmering water.
4. Add the sugar, egg, and vanilla. Beat until smooth.
5. Add the cocoa powder, flour, and salt. Stir until blended.
6. Pour the brownie mixture into a greased 9 inch square pan. Sprinkle the oatmeal mixture on top.
7. Bake for about 25 minutes, or until the topping is golden brown.
These are a Chinese dessert typically served during 元宵, or Lantern Festival. It’s a bit like nuo mi ci (糯米糍), or the other glutinous rice balls in that it is also made with glutinous rice flour. It’s actually a lot alike nuo mi ci, just smalled and served in a sugary soup. They even share some of the same fillings, such as red bean, black sesame, peanut, etc.
Making these small glutinous rice balls are easier, in my opinion, since the ingredients are just rice flour, water, and red bean paste. The red bean paste can be store-bought, or homemade. I love homemade red bean paste. It isn’t as sweet and still has some whole beans in it. Most store-bought paste is almost sickeningly sweet and has an off taste and textureless. If you have time, just boil a pot of red beans until tender, add sugar to taste and a tiny amount of oil, and mash together.
Tang Yuan 汤圆 (Glutinous Rice Balls)
makes about 15 3cm balls
250 grams glutinous rice flour (usually half the 500 gram package sold in Asian food stores)
about 3/4 c. hot water, more or less as needed
red bean paste or other filling
I discovered Cream Puffs in Venice a long long time ago and have always loved the blog. Ivonne at Cream puff hosts Magazine Mondays, where she posts recipes from magazines tackled by bloggers. I love the idea.
That being said, tomorrow is my dad’s birthday, so while I was flipping through the August edition of Bon Appetit I came across this recipe. The article said that this cake is inspired by the classic carrot cake, but of course, with a different vegetable. And I thought, if you can have zucchini bread, why not cake?
Then I thought, this would be a great cake to make for dad since I’ve always considered spice cakes to be more “grown-up,” which I guess is true, since most kids I’ve met don’t go “whooooop, spice cake!” So I made it last night and brought it to today’s barbeque with some family friends.
The cake is not big or elaborate. It’s very humble but boasts a myriad of spices as well as toasted pecans. The tiny strips of zucchini are seen, but not tasted. It’s funny, the cake is light in texture but somehow gives off the feel of a lot of weight. Maybe it’s the ginger, nutmeg, and cinnamon. It’s an intoxicating combination.
I found that I needed a bit more icing sugar to make the frosting a stiff enough consistency to spread. This is very similar to a carrot cake and will definitely attract carrot cake lovers. Maybe this works for number 10 on my wish list?
I was just saying how kids aren’t wild for spice cakes, curiously though, the few youngsters at the gathering today seemed to like this cake. It’s sturdy enough for them to hold by hand so no fussy fork and plate needed. Spread the frosting thin and this makes a wonderful snack cake.
Zucchini-Pecan Cake with Cream Cheese Frosting
makes one 9-in. cake
1 ½ c. all purpose flour
1 ½ tsp. baking powder
1 tsp. coarse kosher salt
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. nutmeg
¾ c. olive oil, not extra virgin
1 c. brown sugar
3 large eggs
1 tsp. vanilla
8 oz. zucchini, grated
3/4 c. toasted pecans, chopped
4 oz. cream cheese, softened
3 Tbsp. butter, room temperature
¾ c. powdered sugar
½ tsp. vanilla
½ tsp. cinnamon
To make the cake:
To make the frosting:
Er, you might recognize that candle as the same one that perched on top of my brother’s soccer birthday cake. That’s because it is. We forgot to get candles, so candle Eight got reused. But we didn’t end up lighting it anyway because it was so windy today. Hey, my dad can always dream of becoming younger right?
My brother had originally wanted a cake shaped like a giant Oreo cookie, but of course he changed his mind. He loves soccer so he asked for a soccer ball cake. So I altered the original plan, went with the same cake, the Emergency Chocolate Cake. I used a cream cheese frosting, and layered mini Oreo cookies in between the layers.
The cake itself was bake d in a large metal bowl, filled with one and a half times the cake recipe. It took quite a bit of time to bake, because of the deepness of the cake, but it it turned out level enough and did not stick to the bowl.
I split it into three layers, spread frosting and sandwiched it with mini Oreo cookies. Then I frosted the outside and drew in the pattern.
The frosting is great! It’s not overly sweet and is very smooth. It would be perfect for a carrot cake. It paired well with chocolate here too. The whipped topping lightened the texture just a touch and made the frosting extra creamy.
Cream Cheese Frosting
makes enough to frost a 2-layer cake
1/4 c. unsalted butter, softened
1 8-oz. package cream cheese, at room temperature
3-4 cups sifted powdered sugar, as much as is needed
1 1/2 c. frozen whipped topping, defrosted
1/2 tsp. vanilla extract, optional
We brought the cake to church and shared it with his friends. Franklin loved his cake! Happy Birthday!