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This week’s Tuesdays with Dorie was the Tarte Noire, chosen by Dharmagirl of bliss: towards a delicious life. I hadn’t actually planned for this one but found I that had pretty much everything that I needed so I gave it a shot. Read More

[Don't bother trying to clean your glasses or rub your contacts - the above picture has the lovely "halo" effect after letting my kids "use" the camera and they tried to, I don't know, clean the lens with a finger or something.]

This week’s Tuesdays with Dorie, which I’m happy to be picking up again after nearly two months away, was a delicious chocolate loafcake chosen by Amy of Amy Ruth Bakes.

You know how sometimes you get a craving for something, so you get the food that you think you’re craving but it’s just not quite right? I do that with chocolate cake. I’ll see a picture or read a recipe and think “ooh, chocolate cake sounds really good,” and it’s all I can think about until I make it (don’t worry, my family has no problem with this particular issue).

It never quite hits the spot, though. The chocolate’s there (and I’m always good with chocolate) but there always seems to be something missing.

This, however, is exactly what I crave when I think of chocolate cake. The cake itself is made with sour cream, which I love in sweet foods, and the frosting is simply melted chocolate with sour cream, too. The cake is also cut into layers with raspberry jam in between, which just adds to the perfect-ness of it all. This is a craving-worthy chocolate cake.

May was a weird month. I’ve mentioned already how busy it was, which caused me to neglect my updating, but there was also a random element that kept popping up, again and again. What was this, you ask? Red velvet cupcakes. How weird is that?

From the very first day of May, when my husband and I went out to dinner to celebrate our anniversary, until the last weekend when we were out of town to visit family, red velvet cupcakes were a continuing theme throughout the month. It included everything from samples, to a freebie on our anniversary dinner, to mentions on tv and even in books. So, I took it upon myself to find a recipe and give them a try. Obviously something was trying to tell me something, right?

I decided to try Paula Deen’s recipe, because hers was one of the above-mentioned TV shows that aired during the month. In the review section it’s suggested to use less oil, which I did, and I also added in a full tablespoon of cocoa since a teaspoon just seemed useless to me.

The cupcakes were good, not too oily thanks to cutting the amount of oil in half, but I’m still not sure what the appeal of red velvet is other than the cool color. They tasted like plain cupcakes, despite the cocoa, though the cream cheese frosting is delicious. I also used chopped walnuts instead of pecans because that’s what I had on-hand.

Recipe below the cut! Read More

It’s hard being inside updating a blog when it’s been so beautiful outside! Our spring in Las Vegas are so short-lived that you have to take advantage of it, otherwise you really regret it when May rolls around and you’ve already got the air conditioning cranked up. So updates may be a little bit sporadic for a couple of weeks, but I have a good reason

Anyway, these chocolate chip blondies have been a favorite of ours for only the last year, and I bring them up now because they’re perfect for outside eating. Whether it’s a picnic, a barbecue, a potluck — you name it — these are easy to make and transport, and are sure to be a hit.

I first made them after seeing a similar treat made on TV, and had to dig up a recipe to try for myself. I didn’t write down where this recipe came from and I’ve tried looking or it since without much luck. So if you recognize it, let me know!

These are delicious (pretty much chocolate chip cookies in brownie form) but combining and heating the butter and sugars beforehand made them extremely gooey and extra sweet. Make sure you let them sit out for a while (at least an hour, I’d say) so they kind of fall and compress a bit. Even after a few days they’re still moist and yummy!

Chocolate Chip Blondies

1 1/2 sticks unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/4 cup plus 2 tablespoons toffee chips
1/2 cup coarsely chopped toasted almonds

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.

Whisk together the flour, baking powder and salt in a medium bowl.

Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.

Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.