First thing’s first: hi there! Welcome to September, aka the best time of the year (totally unrelated: it’s also the month of my birthday)- summer is on its way out, yet there’s still tons of great produce to be found (give me all the tomatoes). The days are often still sunny and bright, but all the gross August humidity has cleared. If you have an ac/central air: the end of expensive energy bills is nigh! Perhaps best of all, you can begin to enjoy sweater weather without any threat of the dreaded pumpkin spice latte insanity. It’s. too. damn. early….
Last installment in my Ultimate Chocolate Cake nomcast series airs today! We’ll be covering assembly and frosting, check it out here on Thursday 9/15 at 3pm EST.
Part 2 airs today, Friday 9/9, at 12pm EST. Tune in here!
Update: Original airing had to be delayed/rescheduled due to multiple issues/mercury in retrograde (kidding…kind of) so the new link to the video is right HERE. The old one above is still up, just in case you want to listen to me ramble for five minutes about trying to get the feed started/check out my super chic hairdo.
As mentioned here, I’m shifting gears a bit on this site- I personally have little interest in explaining why I chose a recipe to make it beyond interest or relevance for a season/holiday. As in, oh I saw this dish at a restaurant and it brings me back to my childhood and here’s a super long story about that! I’ll admit that may come up sometimes, but generally the feedback I’ve gotten from people is that they usually just skip that part and scroll down to the recipe. If there’s some history or cultural relevance, sure, but not just day to day life. We all have that, and there are plenty of other places to get such content, should you desire it. We’re here for the food, people- the important stuff….
As much as I adore pumpkin loaf, or even pumpkin ice cream, I always find myself reluctant to start using it once the first day of fall hits and pumpkin-spice everything takes over. Which is weird (to me, at least) because as far as ingredients go, pumpkin puree is amazing- it’s moist, requires far less butter or oil than normal baked goods, and you can keep it in your pantry for years (well, 2-ish) without it going bad….
Second post in two months- that’s a better rate than one per year, right? I don’t even know where I find the time… oh right, unemployment. Bad news for my bank account, good news for people who like cake. Especially when the 49ers come to town to play Big Blue. [FYI that’s the New York Giants] Let me explain: my dad and I are part of a very large tailgate group that does a very large production every time the Giants have a home game, most notably that the menu is always themed on the visiting team’s cuisine. Example: a couple of years ago, when the New Orleans Saints came to play, we did po boys and a big seafood boil. Does that make sense? It doesn’t matter- the point is, the Bay area is known well for Mexican food, ergo I made a well known “Mexican” dessert (there’s a dispute over where exactly in Central American it originated, and I don’t feel like getting yelled at by the internet, hence the quotes). Now I remember why I don’t write that often….
This cake originated from a joke/threat I made to my friend four long-yet-short years ago, back when we were freshmen. For the first two years of college, she had the loudest Hello Kitty sheets you’ve ever seen, and I always used to tease her about them. She also always had the latest birthday of any of our friends, so I decided years ago that senior year, she would get the Hello Kitty cake she was never too old for.I can’t say I ever expected it to happen- I thought it would seem just too silly years later, that no one would want to eat a neon pink cake, and so on. Then I realized that people eat red velvet, which we all know is nothing more than a ton of food dye, and my friends reassured me my sense of humor wasn’t completely lost on everyone else….
My friend’s birthday was this past weekend a few weeks ago (because I have been terrible about posting) and, not having heard of much, assumed it would probably just be celebrated at the Feve. However, early Saturday evening, I got a mass text from his girlfriend saying she was throwing him a surprise party. My immediate response? DO YOU NEED CAKE?!?! For anyone who knows me, this is hardly a surprise.
Having conveniently in the mood for chocolate cake, I whipped up my absolute favorite chocolate cake. And it is just the best cake ever. It is my go-to chocolate cake recipe for several reasons, the most important being it is DELICIOUS. Also it can be done in one bowl, by hand, and requires no special ingredients other than cocoa powder and sour cream. I got the text at 6 p.m., popped the cake in the fridge at 9 and was and was at the house by 10 p.m. on the spot.
Perhaps it goes without saying, but my friends are lucky to have me. JUST KIDDING. It’s mutually beneficial.
I don’t know if there’s any explanation for this, but it seems as though there are a lot of birthdays in late winter/early spring. That might just be because I am a late-summer baby (i.e. I watched all my friends go to bars last summer while I waited until September to 21, not that I’m bitter or anything), but regardless of my perceptions, I have made four birthday cakes in the last two weeks. I’m not complaining, because I love baking and they were all for good friends who deserved great birthday cakes, but I have to say, I went through a s**t ton of butter and flour. [Sidenote: Grandma, the KitchenAid was truly the best birthday gift- my left arm really appreciates it, and no I did not just curse on my blog]…
This is number 3 of what will be the four birthday cakes I made in two weeks (4 out of 5 if you expand it to cakes in general). I started this cake while finishing up the red velvet cupcakes for Ali because her show and my friend Serena’s birthday were on the same night. However, that whole finger-slicing business sidetracked me a bit, and I ended up leaving the baked cake layers and half-done strawberry filling to go to the ER.
An hour or so later, bandaged beyond reason, I returned to my kitchen somewhat concerned as to how I was going to finish a cake without using my index finger. I decided that I had already done most of the work pre-knife attack, and set about gingerly assembling the cake.