Friday, September 19, 2014
Have you ever felt like you were missing something? Well I found that something! All pumpkin bread that has ever been made… it’s wrong. This week I created the ideal recipe for a new killer pumpkin bread. I stuffed a Nutella-Cheesecake mixture into my Mom’s classic pumpkin bread. Therefore, I created the amazing, innovative, PERFECT, Nutella Cheesecake Pumpkin Bread. It might just be the best autumn recipe ever created!
The pumpkin bread looks so cool! There’s a layer of Nutella cheesecake right at the center, so you can get some with every bite!
This is one of the best looks of mine that my mom has caught on camera. It’s my “Can we please just stop taking pictures and let me eat?” face. Because I love pumpkin bread, Nutella, and cheesecake, this is perfect for me, and probably many more people too! Read more…
Thursday, September 4, 2014
This week I made some great Glazed Milk Chocolate Cake! It is almost football season, and I am sooooo excited!!! I have my fantasy football team ready, and the high school football schedule ready to go. Fall lacrosse is also starting soon. Man oh man, I’m going to be busy! Well in the meantime, I can still bake! I’m starting to try to eat a little bit healthier, so this is the last super chocolatey thing I will be posting for a while. Maybe one more dessert before I start my healthy eating though…
No soft serve ice cream or cake is ever good without rainbow jimmies (or sprinkles). Rainbow sprinkles are the BOMB. They don’t taste like much, but they look awesome. These aren’t true jimmies, but they are still rainbow sprinkles.
The cake looked a little wrinkled in the middle where the glaze pooled together, but that didn’t do anything to the taste at all. This chocolate cake is an easy, light recipe that isn’t super thick and heavy like other cakes. It is the perfect hit-the-spot type of treat for dessert. Yummm!
This cake looks easy, and it is. It’s a very simple recipe that took me about 10-15 minutes to make before putting it in the oven. I would highly recommend trying this cake for yourself, or for sharing it with family and friends. It may be simplistic… but it will keep everyone coming back for more!
As you can see I totally chowed down on this cake! My dad was on a trip the week that I made this cake, so my mom, my friend, and I demolished this cake into a pile of crumbs! I thought it was kind of cool to see the discoloration of the inside of the cake. You can kind of see it right here actually. The top (below the glaze) is way darker than the middle. I wonder why that is… Let me know if you have any possible solutions. This cake kicked butt. It is nice and light, not heavy like other chocolate cakes. I might even make this again for football season and draw a BIGGG football right in the center (or a Patriots logo, of course). As football season is starting up, do you guys have any teams you are especially rooting for this year? I’m really excited to see Darrelle Revis (a former cornerback on the rival New York Jets) suit up for the Patriots! They used to say that whoever Revis was guarding was stranded on Revis Island. Pretty ironic if you ask me. A player that tortured Tom Brady for years is now his teammate. Well enough football talk… I don’t want to bore you guys with my stats. Again, this cake is fantastically amazing. Super easy to make and really light. It sounds like a win-win-win situation to me!
And even a kid can create a match made in heaven… Like Me!
Glazed Milk Chocolate Cake
Yield: 12 servinga
Prep Time: 20 min
Cook Time: 25 min
AWESOME cake!!!! P.S. If you do not want a super thick layer of chocolate glaze, you can cut the glaze recipe in half and just spread it to the edges.
1/2 cup (1 stick) unsalted butter
1 1/2 cups granulated white sugar
2 large eggs
1 square unsweetened chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
pinch of salt
1 cup buttermilk
1 teaspoon baking soda dissolved in 1 tablespoon white vinegar
8 tablespoons (1 stick) salted butter, melted
4 tablespoons unsweetened cocoa powder
6 tablespoons buttermilk
1 teaspoon vanilla extract
1 pound powdered sugar, sifted to remove lumps
1. Prepare the cake: Preheat the oven to 350 degrees F. Butter and flour a 13x9-inch baking pan. In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating after each addition. Blend in the melted chocolate and vanilla. Mix in half the flour and pinch of salt, then the buttermilk, then the rest of the flour, and then the soda/vinegar. Scrape the batter into the prepared pan. Bake 25 to 30 minutes.
2. Prepare the glaze: Melt the butter in a heavy saucepan over medium-low heat. Add the remaining ingredients, powdered sugar 1/2 cup at a time. Pour the warm glaze over the cake as soon as you remove it from the heat. Add sprinkles, if you want them1
3. Let the cake set for a little while before cutting into it.
Wednesday, August 20, 2014
I’ve been working the last couple of weeks on this kick-butt post. I might as well just say… Welcome to Alaska! I just want to give a HUGE shout-out to Copper River Salmon for bringing my mom and me on this amazing trip to Cordova, AK. The trip was so fun and I learned so much about salmon and how they end up in grocery stores all over the country. Copper River Salmon is some of the freshest salmon you can find, and we got to taste it at the source! The local community in the small town of Cordova, Alaska was fantastic to experience. I have always grown up in rather large cities, so I don’t experience a ton of the small town vibe. Cordova is the first town I’ve ever been to that you can’t travel there by road. You can only reach the town by plane or boat. I also learned that the Copper River isn’t just one river or even a couple rivers. Copper River Salmon is from all over the Copper River, which is a large system of streams and rivers. Each type of Copper River Salmon (King, Sockeye, and Coho) has a different run. The King salmon has the earliest run, as early as the beginning of May. The Sockeye run around July. The Coho have a rather late run, sort of early August-ish through September. Now enough talk… Let me show you some of the amazing things I saw while in the magnificent Cordova, Alaska.
View of the Copper River from the plane.
The lodge that we stayed at was pretty old, but it was cool. They had all of the gear that we needed to go out and do fun Alaskan things.
We got some amazing photos on this bridge. We stopped here when we were going to a huge glacier named Child’s Glacier. The glacier puts off a really chilly breeze.
In one spot of the dirt road out to the glacier, the road was washed out. We got to take a big airboat across the water to the other side.
This is Child’s Glacier. The water level is usually way higher, but because of lack of snowfall this year, a lot of the glacier is exposed above the water.
I got all brave and went to touch the water. It was pretty cold- like ice water, but with millions of ice cubes!
Can’t get a better picture of a seagull taking off, the beautiful mountains, and a bunch of boats. I explained what the fishing technique (gillnetting) was in the post I wrote about Copper River Salmon before I went to Alaska. Just recapping, fishermen set out huge sets of line with kind of small holes in them for fish to swim through. The salmon swim through the gillnet, but when they try to get out, they are ensnared. It’s a genius strategy really.
We learned a lot about the fishing environment in Cordova and how gillnetting really works from this longtime fisherman. He has a gillnetting boat and a houseboat. His life is on the sea.
There were tons of cool boats in Cordova Harbor. Many old boats with cracking wood, a few shiny new boats, and a lot of shiny silver boats that looked like tin cans. Read more…